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USE OF THE BREAD MIXER
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| Wednesday, May 6, 2009 |
The advantage of a bread mixer in bread making is that it practically does away with hand mixing and kneading; however, all the other steps described are the same, depending on the process used. As has been mentioned, the housewife who bakes such a small quantity as three or four loaves of bread can get along very well without a bread mixer; at least, for so few loaves a bread mixer does not seem so necessary as when six or more loaves are to be made at one time, when it is a decided convenience.
However, bread mixers can be had in various sizes to meet the requirements of the housewife.
In using a bread mixer like that described in Essentials of Cookery, Part 2, the ingredients are placed in the mixer and thoroughly mixed together by turning the handle, and after the sponge or the dough has risen, the kneading is performed by again turning the handle. The amount of turning to be done is, of course, regulated by the ingredients and the method that is followed.
In addition to the bread mixer mentioned, there is another convenient type that is constructed in two parts, the top part having a sifter in its bottom, through which the flour or other dry ingredients are sifted. The sifting is done with a crank, which also operates a shaft to which is attached a number of knives extending in different directions. These knives accomplish the mixing and the kneading. The bread is allowed to rise in the lower part of the bread mixer, the top part being removed after the mixing and sifting have been accomplished.
Any of the bread-making methods described may be used with the bread mixer without change in the
process, and no kneading need be done by hand except a sufficient amount to shape the loaves after the last rising and before they are placed in the pans.
SERVING BREAD
Bread is one of the foods that every one takes so much as a matter of course that little thought is given to its serving. Of course, it does not offer so much opportunity for variety in serving as do some foods; yet, like all other foods, it appeals more to the appetites of those who are to eat it if it is served in an attractive manner. A few ideas as to the ways in which it may be served will therefore not be amiss.
As fresh bread is not easily digested, it should not usually be served until it is at least 24 hours old. Before it is placed on the table, it should be cut in slices, the thickness of which will depend on the preference of the persons who are to eat it. If the loaf is large in size, the pieces should be cut in two, lengthwise of the slice, but in the case of a small loaf the slices need not be cut.
Various receptacles for placing bread and rolls on the table, such as a bread boat, a bread plate, and a bread basket, are also used to add variety in serving. Whichever of these is selected, it may be improved in appearance by the addition of a white linen doily. For rolls, a hot-roll cover is both convenient and attractive.
Sometimes, especially when a large number of persons are to be served, a roll is placed
between the folds of each person's napkin before they are seated at the table. Occasionally bread becomes stale before it is needed on the table. Such bread, however, should not be
discarded, especially if the loaves are uncut.
Uncut loaves of this kind may be freshened by dipping them quickly into boiling water and then placing them in a very hot oven until their surface becomes dry. If desired, slices of bread that have become stale may be steamed in order to freshen them; but unless great care is taken in steaming them the bread is liable to become too moist and soggy. |
posted by neptunus @ 10:29 PM
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